MANGO STICKY "RICE"
/This recipe was inspired by my travels in Southeast Asia. Mango sticky rice has got to be one of my favourite Thai desserts, and I thought it would be fun to make a refined sugar-free, grain-free paleo & keto-friendly version.
The first time I made it, it was rapidly gobbled up by my hubs and 3 kids, and even they were left asking — what can the humble cauliflower not do?!?
Yup, that’s right. This sticky rice is made with cauliflower. No, it doesn’t taste like cauliflower. Yes, it is wonderfully gooey yet creamy and sweet and coconut-y. And healthy enough to eat for brekkie, given that it's low sugar and packed with fibre, healthy fats & protein! Can’t get much better than that!
Crazy for Cauliflower
Cauliflower is one of my fav veggies. It is incredibly versatile and rich in vitamins & minerals, fibre, and disease-fighting glucosinolates, phenols and other powerful phytochemicals. Because of its low-cal, high fibre status, cauliflower is great for constipation and healthy weight control. It also contains compounds that help to balance hormones and support liver function.
Cruciferous vegetables — a family that also includes broccoli, kale and brussel sprouts — have been getting a lot of attention of late. Studies suggest that these nutritional powerhouses may have a role in preventing chronic illnesses such as cardiovascular disease, diabetes, Alzheimer's, and even certain cancers.
Mango Sticky “Rice” Recipe
Ingredients for 4 servings:
2 to 3 Tbsp coconut oil
1 large head cauliflower grated, or 5 cups pre-riced cauliflower
2 Tbsp gelatin powder
1 cup organic full-fat coconut milk
1/4 cup raw honey or stevia/sweetener of choice, adjusted to taste
optional toppings: fresh ripe mango or peaches, coconut cream (plain or sweetened with a touch of stevia or honey), coconut chips
Directions:
Put coconut oil in large pot and heat on medium-high.
Add the cauliflower rice and sauté for a couple minutes, stirring continuously with a wooden spoon.
Sprinkle in the gelatin powder and stir well to combine.
Add coconut milk and stir constantly until it comes to a boil. Reduce heat to medium and continue to simmer until most of the liquid is absorbed, approximately 20 to 25 minutes. Sweeten to taste. Tip: It's finished cooking when you can see the bottom of the pot when you make a hole in the rice with your spoon.
Refrigerate before serving. Note that the rice will become thicker and stickier as it cools.
The sticky rice can be stored in an airtight container in the fridge for up to 5 days. Serve cold or warm (my family prefers this reheated) with diced fruit, coconut cream, coconut chips, or toppings as desired.